Designing effective odour control ventilation systems for commercial and industrial kitchens within the food production and catering sectors

The clean air challenge

Because every kitchen is different, there are no one-size-fits-all solutions. We understanding how individual kitchens work and the pollutants they create. We also know you could be introducing both fire risks and health hazards on top of failing to get to grips with odour problems.

Whether is a fish and chip shop or fine dining there’s no escaping the by-products of what goes on in the kitchen. Grease, odours, and smoke all need tackling and of course, DEFRA guidelines leave no room for doubt. These days, clean air’s not just desirable; it’s compulsory.

Carbon Filters

Carbon filtering is a method of filtering that uses a bed of activated carbon to remove contaminants and impurities, using chemical adsorption. Each particle/granule of carbon provides a large surface area/pore structure, allowing contaminants the maximum possible exposure to the active sites within the filter media.

Electrostatic Precipitators

An electrostatic precipitator (ESP) is a filtration device that removes fine particles, like dust and smoke, from a flowing gas using the force of an induced electrostatic charge minimally impeding the flow of gases through the unit.

UV-C Light

A inline duct unit that uses UV-C light and ozone to break down odour and grease in the kitchen extraction air. Photolysis is a chemical reaction in which photons (light particles) break down chemical compounds. The energy in the light causes molecules to vibrate, which in turn breaks the bonds that keep the molecules together and causes the compound to break up. Photolysis can be used to destroy grease and gaseous odours and also to attack bacteria, mould and viruses.